In a heavy-bottomed pot, sauté the onion and tomato. Once softened, add the garlic, bay leaves, and salt. Next, add the meats, plantain, sherry, and sugar. Cook, stirring, until the mixture is dry. Taste and adjust seasoning as needed.

Generously fill the cleaned poblano peppers with the picadillo. Dredge the stuffed peppers in flour on all sides and set aside.

Separate the eggs. Beat the egg whites until stiff peaks form, then gently fold in the yolks until just combined. Dip the stuffed chiles in the egg mixture, then fry in hot oil until golden. Place on a platter lined with paper towels to drain.

For the sauce, blend all the ingredients together and season with salt. Pour the sauce into a beautiful serving dish.

If you like, arrange green lettuce leaves on a platter for decoration. Place the chiles on top, pour the nogada sauce over half of each chile, and sprinkle with pomegranate seeds and a few sprigs of parsley or cilantro for garnish.